Ingredients:

  • 1 lb ground beef
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic powder
  • 10.5 oz cream of mushroom soup, condensed
  • 10.5 oz cheddar cheese soup, condensed
  • 2 cups russet potatoes, peeled and cut into ½-inch cubes
  • 1 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the ground beef in a skillet over medium-high heat. Cook until the meat is mahogany-colored and no longer pink. Drain the excess grease thoroughly.
  2. Stir in the diced onion and minced garlic to the skillet, sautéing for 3-4 minutes until the onion becomes translucent and fragrant.
  3. Transfer the browned beef mixture into the slow cooker. Add the cubed potatoes, salt, black pepper, and garlic powder.
  4. In a separate mixing bowl, whisk together the cream of mushroom soup, cheddar cheese soup, and sour cream until smooth. Pour this mixture over the beef and potatoes, stirring gently to coat evenly.
  5. Cover the slow cooker with a tight-fitting lid. Cook on LOW for 7-8 hours or on HIGH for 4 hours until the potatoes are fork-tender.
  6. Switch the slow cooker to the Warm setting. Sprinkle the shredded cheddar cheese evenly across the top. Replace the lid for 5-10 minutes to melt the cheese.
  7. Garnish with fresh parsley before serving.